A Wild Berry Tart


I have always felt that August is the awesomest of all months. It’s not because it’s my birthday month (well, perhaps a little), but it’s also the ultimate month when all kind of goodness seems to be in season simultaneously. My instagram feed has been filled with shots of earthy carrots, chard, cherries and apples from farmer’s markets all across the world. The forests are overflowing with wild blueberries. And in the gardens raspberries, gooseberries and currants are hanging heavy. At least in our part of the northern hemisphere. August truly is the gold picking month for herbivores.

Ever since I met Luise I have learned to replace my former (heavy) addiction to sweets with fruit and berries. And during this summer I have brought home more strawberries, raspberries and blueberries than any normal family could ever eat. Having a fridge filled with fresh berries just feels like the ultimate luxury to me. And it’s not even expensive at the moment! So with all these berries in our home we have become quite the experts on different usages. Apart from the obvious – eating them straight up, with a splash of almond milk – we have also used them in smoothies, cookies, pies and crumbles.



We spent last weekend with some relatives (perhaps you remember my strawberry aunt?). They have an unbelievably beautiful house 2 hours north of Stockholm. And in their garden we found fresh gooseberries, mint and wild raspberries. Together with some blueberries that we had picked earlier that week, we prepared this wild berry tart on a simple vegan oat & almond crust. This really is one of the easiest things you can bake and makes use of whatever berries you have lying around. We add some extra berries after it is baked – it makes it look extra pretty and the different textures of the berries also adds a nice complexity to the tart.





Wild Berry, Almond & Oat Tart
Makes 1 (8-inch/20 cm) tart, 6–8 servings

You can use whatever berries you find. Be aware that berries differ in tartness (red currants have for example a more tart flavor than raspberries and blueberries), adjust the sweetener accordingly.

1 cup /240 ml rolled oats
1/2 cup / 120 ml / 70 g ground almond flour
2 tbsp corn starch
a pinch sea salt

1/2 tsp vanilla extract or ground powder
3 tbsp coconut oil or butter
2 tbsp maple syrup or honey

2 cups fresh wild berries + 1/2 cup for after baking  (we used blueberries, raspberries, gooseberries and red currants)
1-2 tbsp maple syrup or honey
1 tbsp lemon juice + freshly grated zest from 1/2 lemon
2 tbsp fresh mint leaves, finely chopped

Preheat the oven to 350°F/180°C. Combine the oat with almond flour, corn starch and sea salt in a bowl. Add the coconut oil and maple syrup. With your hands, work the dry ingredients towards the centre until a dough forms. Gather the dough into a ball, wrap in clingfilm, then chill for about 30 minutes. This is important to make the dough less crumbly.

Toss the berries with maple syrup, lemon and mint in a medium size bowl and set aside for a while to help the flavors develop.

Press the dough evenly into an 8 inch / 20 cm tart pan. Trim the dough flush with the edge of the pan, or leave the edges uneven for a more rustic look. Prick the bottom with a fork and pre-bake for about 10 minutes. Remove from the oven and add 2 cups of the maple tossed berries. Bake for about 35 minutes or until the crust is golden and the berry filling is bubbly and juicy. Remove from the oven and add the rest of the berries on top. Serve as it is or with a scoop of turkish yogurt, mascarpone or ice cream.


  • Marie
    Oh it came out amazingly delightful. Everyone (incluiding meat eaters) loved it! I made it with 1 tbsp coconut oil and 2 tbsp almond butter plus a bit of watter just to make sure everything got well combined. I am so excited to try new recipes!!
  • Marie
    Hello! So first of all, I love your recipes, and second, I'm making this tart for my friends birthday but I was wondering if I could omit some coconut oil and replace it for 1 or 2 tablespoons of unsweetened almond milk or almond butter
    • Hi Marie, you can easily replace coconut oil with butter. But if you want to keep it vegan, I suppose almond butter would also work. Let us know how it turns out. /David
  • can you just confirm the amount of salt? i think i misunderstood! otherwise delicious and im amazed that it all holds together and makes a proper crust!
  • Nalan
    Very delicious! I couldn't make the crust crunchy enough though. I used frozen raspberries, and cherries. Maybe I didn't drain enough the excess liquid. But I almost always have this problem with oat based recipes (e.g. with biscuits as well), should I roast the oats in advance?.
  • Frédérique
    Absolutely delicious, so simple and tasty! Merci beaucoup!
  • Happy birthday month :) Loving this berry tart, very summery - I'm going to have to do a berry tart now it looks that yummy!
  • Use whatever berries you have that are fresh! I make the tart and spread the mascarpone ahead of time and then put the berries on just before serving. That way, if I have leftovers, there's no soggy crust.
  • Such a great summer treat! I remember picking wild berries at my grandma's in the summers when I was little, such great memories.
  • Hannah
    I love fruit tart. Previous to going on a extremely healthy diet, I used to eat a piece every other night (no wonder I was so fat...). I could use the crust in this recipe, but do you think you could make some sort of recipie for the filling? Greek yogurt comes to mind because of the texture and look, but it is sour, unlike the sweet filling of the fruit tart. If you do think about making a fruit tart filling recipie, thank you.
  • I just couldn't resist. The moment I saw this post I knew I had to try it - sooner rather than later. So I made one today. I was pleased to find that I happened to have all the ingredients at home rather than having to go out to get loads of things. I followed your recipe exactly apart from I didn't have a proper pie dish, so I used a lined cake tin in the same size, which worked just as well. I couldn't wait to get the tart out of the oven and I was so happy when it tasted as good as it looked. Thank you so much for sharing this delicious recipe.
  • I agree with you that August is such a special month! When I was in Sweden a few weeks ago, I was loving all the amazing berries everywhere!
  • A divine tart. Very summary indeed. First time on your blog and instantly in love.
  • Oh my! Those berries look quite tempting. I love eating my fruit fresh but you may have convinced me to try a berry tart;) I love that so much fresh fruit is available right now. I know the 'luxurious' feeling you mentioned. My fiance and I went strawberry picking earlier this summer and filled our little freezer...mmm
  • Oh I am so going to make this! I have been foraging a lot of blackberries in the parks around Wimbledon (there are more than I can possibly forage in my spare hours) and I really think this tart would be a great use of them. It won't look as pretty with blackberries only, but I am sure it'll be delicious - the crust recipe sounds just perfect.
  • What a beuatiful post. It looks so delicious and I love your pics. Its really a great foodblog and I'm happy about your vegetarian receipts, because its easy to make them vegan ; )
  • Very summery indeed! Thanks for the recipe, I love berries, might have to try it over the next few days :)
  • amy c
    Love, love, love your blog and recipes! Heading out to a outdoor Josh Ritter concert tonight and bringing this tart (using fresh-picked peaches & wild blueberries - hope it works!) along with your Lentil & Yellow Beet Salad (one of my favorites). Thank you for all your amazing recipes & stunning photos.
  • I love berries, especially blueberries but they are really hard to find here in France. Inspiring recipe though, and beautiful photos.
  • This tart is so beautiful! I can only imagine how it tastes!
  • How beautiful. I have a freezer full of berries from my picking sessions and this tart would be a fabulous way to eat a load of them up. The crust looks very good too.
  • Yum, I love berries! They're in season in the UK too, but are quite pricey at the moment. I love all kinds of fruit desserts, I can't wait to try this one!
  • Mmmmm this looks heavenly....and happy birthday month!
  • AJ
    Looks amazing. Have bumper tree full of cooking apples ready to be picked in Sept. do you think this would work well with them? Do you think thinly sliced as is, or should they be stewed with blackberries?
  • Love it <3 Awesome pics!!! Delicious recipe! Thanks ;)
  • I agree with you, August really is the most amazing month. OK, it might be because it's my birthday too lol. This berry tart looks delicious :)
  • Great recipe guys. I am loving the ever so cute pictures too. x
  • I also love the month of August, and in fact it's my birthday today :) this tart is an excellent idea for the b- day picnic I'm planning this weekend, thank you!
  • what unbelievably gorgeous photos! you two are incredible pair. thanks for posting yet another inspiring recipe. X
  • What a beautiful tart! I love the idea of being able to forage for wild blueberries, how wonderful. Afraid I don't have those in the Cotswolds but I'm very tempted to 'forage' in the garden for dessert gooseberries, raspberries and blackcurrants to make your inspiringly healthy pud.
  • Beautiful story - love your work and tempting recipe! I had to make one today because it looked so good. But you know couldn't make as pretty as you did! Thanks for sharing!

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